450g packet baked butter loaf cake
1 cup frozen raspberries
180g block Cadbury Dream white chocolate, broken into pieces
Vanilla ice-cream, to serve
3 egg yolks
2 tablespoons caster sugar
1 teaspoon vanilla extract
2 ½ cups milk
½ cup thickened cream
Lightly grease a round ovenproof dish (12-cup capacity x 6cm deep).
Cut cake into 3cm cubes. Arrange half over base of prepared dish. Sprinkle over half the raspberries and chocolate. Repeat with remaining cake, raspberries and chocolate.
To make custard, whisk eggs, egg yolks, sugar and vanilla in a large jug. Add milk and cream. Whisk to combine. Pour over cake mixture in dish. Cover with greased foil. Stand for 1 hour at room temperature to soak.
Place covered dish in a large roasting pan. Pour enough boiling water into pan to come halfway up side of dish.
Cook in a moderately slow oven (160C) for 30 minutes. Discard foil. Cook for a further 20 to 25 minutes, or until custard is set and top is light golden. Remove from oven. Remove dish from pan. Stand for 15 minutes.
Serve warm with ice-cream.